- TM 6
- TM 5
- TM 31
Ingredients
Easy Russian Buttercream
- 225 g Butter, room temperature
- 1 cans condensed milk
- 1 tsp Vanilla Paste
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- This recipe is best with room temperature butter but can also be made with butter straught from the fridge. Roughly chop your butter into squares and place in your TM. Mix on speed 4 for 10 seconds if your butter is room temp. If your butter is cold soften it by mixing on speed 8 for 10 seconds.
- Insert the butterfly whisk. Put your lid on with the measuring cup OUT, start mixing on speed 3 and move gradually to speed 4, watching your butter through the hold in your lid as you go. If your butter is cold you might find that you need to stop and scrape down the sides before continuing to whip. If it is room temperature, you should only need to whip your butter for about 4 - 5 minutes on speed 4. Beat longer if needed. You are looking for your butter to be very pale.
- Once your butter is pale white/yellow in colour, add in 1 tsp of vanilla essence or paste and pour in 1/3 of the can of condensed milk. Whip with butterfly starting on speed 3 for 10 sedonds before moving to speed 4 for 20 seconds until the condensed milk is completely combined.
- Scrape down the sides and add in your next 1/3 of condensed milk. Whip again on speed 3 for 10 seconds before moving up again to seped 4 for 30 seconds until fully combined. You can add in colouring here too so that you can start to gauge how light/dark the buttercream will be and if you need to add more.
- Scrape the sides again and add in the rest of your condensed milk. Whip at speed 4 for 45-60 seconds or until fully combined and your buttercream is glossy.
- Scoop into a piping bag to pipe on cupcakes or cover a cake with your RBC and enjoy!
Easy Russian Buttercream
Tip
*I can take absolutely no credit for the original recipe - this is an original Chelsweets recipe that I have converted ☺️
Using room temp condensed milk and a cool/room temp butter will make sure they combine much better.
If your buttercream is too soft, pop your TM bowl in the fridge for 15 minutes before taking it out and whipping it for 10-20 seconds on speed 4.
For a CHOCOLATE variation - combine 90-100g of cocoa with your butter in step 2.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This felt like i was just eating coloured butter. I've been wanting to taste it for so long and i really didn't enjoy it. Also, if you are wanting to pipe neatly, this is not a good icing for that, it doesn't look as neat as normal buttercream.
I made this today was so easy and very yummy! Will definitely make it again.
Beautiful & light/fluffy but quite sweet with the condensed milk. Good for a change
This is the best buttercream recipe, I have tried it using alicia's steps earlier this year and it's so easy and can't believe how she has provided step to step guide better than cookidoo 👍🏻. You won't go wrong, it's now my husbands favourite, I can't wait to try the chocolate Russian buttercream now.
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